Famous Recipes - A few recipes to try

Table of Contents:

Georgia Cracker Salad Stroganoff Steak Sandwiches Garden Harvest Skillet Turnip Puff Perfect Roast Beef Zucchini in BBQ or Plum Sauce Bread Machine Crusty Sourdough Bread Heavenly Chicken Pasta

===================================================== GEORGIA CRACKER SALAD

1 sleeve saltine crackers 1 large tomato, finely chopped 3 green onions, finely chopped 1 1/2 cups mayonnaise** 1 hard-boiled egg, finely chopped

Crush crackers. Mix all ingredients together and serve immediately. Serves 6.

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Stroganoff Steak Sandwiches

2/3 cup beer 1/3 cup cooking oil 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 pounds beef flank steak, (one inch thick) 2 tablespoons butter or margarine 1/2 teaspoon paprika 4 cups sliced onion 12 slices French bread, lightly toasted 1 cup sour cream 1/2 teaspoon prepared horseradish

Advance preparation: Combine beer, oil, salt, garlic powder, and pepper. Pour into 9x13 inch baking dish. Place steak in beer mixture. Cover and marinate overnight in refrigerator.

The next day: Drain steak; pat dry with paper towel. Broil steak 3 inches from heat till desired doneness (allow 5-7 minutes on each side for medium rare). Melt butter; blend in paprika and a dash of salt. Add onion; cook till tender. Thinly slice meat on the diagonal across grain.

For each sandwich, arrange meat over 2 slices of bread(open face style). Top with onions. Warm sour cream gently in microwave; stir in horseradish and spoon over onions. Sprinkle with additional paprika, if desired. Makes 6 sandwiches.

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Garden Harvest Skillet Makes 6 servings

2 Tbs Butter 1/2 Cup Green Bell Pepper, chopped 1/4 Cup Onion, diced 2 Cups Green Zucchini, sliced 2 Tomatoes, chopped 1 Dash Tabasco Sauce, optional 1/2 tsp Cayenne, optional 1 Cup Frozen Whole Kernel Corn, thawed and drained 4 Oz Shredded Cheddar Cheese Salt & Pepper, to taste

In a medium-size skillet, sauté pepper and onion about 5 minutes or until soft. Add zucchini, tomatoes, sauce and chili (if desired). Cover and cook over medium heat, about 10 minutes, or until zucchini is tender.

Stir in corn, cheese, salt and pepper; continue to cook about 5 minutes or until cheese is melted. Reduce heat, continue to cook about 5 minutes or until thickened. _______________________________________

TURNIP PUFF

6 cups cubed turnips 2 T. butter (melted) 2 eggs, beaten 3 T flour 1 T. brown sugar 1 t. baking powder 1/4 t. nutmeg 1/2 cup fine breadcrumbs salt and pepper to taste

Cook turnips until tender, drain and mash (by hand). Add butter and eggs and beat well. This can be done the day ahead). Combine flour, sugar, baking powder, seasonings and nutmeg. stir into turnip mixture. Pour into a buttered casserole dish. Mix breadcrumbs and butter and sprinkle on top. Bake at 375 for 25 minutes or until light brown on top.

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PERFECT ROAST BEEF

1 or more boneless roast beef - any size - at room temperature

Preheat oven to 500 degrees F. Put beef in roasting pan(s) and insert into oven quickly. Bake for 5 minutes per pound, including weight of all roasts. (Example: bake 5 pound roast for 25 minutes; a 5 pound roast and a 6 pound roast would bake for 55 minutes, etc.) Leaving roast in oven turn off heat. Do not open oven door, do not peak for at least 2 hours. At the end of this time take out your roast. When you slice it, it will be well done at the ends and rare in the middle - a perfect roast.

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Zucchini in BBQ or Plum Sauce

4 cups (500g 1 lb) zucchini grated 1 medium Onion chopped 3/4 cup Celery thinly sliced 1 medium carrot grated 1 Green Capsicum(Bell Pepper) cut in strips 1 cup frozen corn kernels 1/4 cup Oil 1/3 cup BBQ or Spicy Plum sauce 1 Tbsp chilli sauce 2 tsps prepared Mustard 1/4 tsp Basil 1/4 tsp Salt 1/8 tsp Pepper 3 tomatoes cut in wedges

Sauté first 6 ingredients in hot oil in a large skillet for 5 minutes, Stirring occasionally.

Stir in sauces, mustard, basil, salt, and pepper. Add Tomato wedges; cook 5 minutes.

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Bread Machine Crusty Sourdough Bread

Makes 1 loaf (1 1/2 pounds), 12 slices

1 cup Sourdough Starter (See Below) 1/2 cup water 3 cups bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoon bread machine or quick active dry yeast

1. Make Sourdough Starter at least 1 week before making bread. Stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up). 2. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 3. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Did You Know... Sourdough starter was the only leavening pioneers had to make breads, biscuits and pancakes. Each evening, starter was removed from the crock and set "to work" for the next day's bread. A little of the "sourdough" was returned to the crock the next day to ferment and be ready for the next time.

Sourdough Starter 1 1/2 teaspoons bread machine or quick active dry yeast 4 cups lukewarm water (105°F to 115°F) 3 cups Gold Medal® all-purpose flour or Better for BreadT bread flour 4 teaspoons sugar

1. Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl with tight-fitting lid. Refrigerate until ready to use. Care of Sourdough Starter: Use Sourdough Starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup Gold Medal® all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use.

1 Serving: Calories 165 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 300 mg; Total Carbohydrate 37 g (Dietary Fiber 1 g); Protein 5 g Exchanges: 2 Starch

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Heavenly Chicken Pasta Makes 4 servings

3 Chicken Breast Halves, boneless and skinless 1 Large Vidalia Onion, coarsely chopped 1 Can (4 oz) Sliced Mushrooms, drained 1/4 Cup All-purpose Flour 1 Tbs Seasoned Salt 1/2 tsp Seasoned Pepper 1 Can Chicken broth 1 tsp Chicken Bouillon Granules 1/2 Cup Water 2 Tbs Butter 1/4 Cup Parmesan Cheese 3 - 4 Oz Cooked Angel Hair Pasta (or your favorite)

Mix flour, salt and pepper together in large zip-top bag. Cut chicken across grain into 1/2-inch strips, toss in seasoned flour till covered. Layer in 9 x 13-inch baking pan, in single layer; top with onion, then mushrooms. Combine chicken broth, granules and water; gently pour over floured chicken. Dot with Butter.

Bake at 350 degrees for about 35 - 40 minutes. Meanwhile, cook pasta according to directions, drain and keep warm.

Remove chicken/onion mixture from baking dish with slotted spoon and add to pasta. Pour liquid into small saucepan. Mix 3 tablespoons flour with water, add to liquid and cook till thickened. Add Parmesan, mix well. Pour over pasta mixture, gently stir and serve. _______________________________________

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